Makes: 4 to 6 servings
Time: 10 minutes, plus time to bake
This is an excellent gluten-free waffle. It’s not fluffy, but rather airy and wonderfully crisp, and it has a mild, slightly sweet flavor that goes with all the usual toppings, especially fruity ones. To play up the rice’s flavor, mix in leftover cooked rice as in the first variation or add ½ cup puffed rice cereal for a bit of crunch.
1. Combine the flour, cornstarch, sugar, baking powder, and salt in a large bowl. In another bowl, whisk the milk and egg yolks together. Stir in the melted butter and the vanilla if you’re using it.
2. Brush the waffle iron lightly with oil and heat it. Stir the wet ingredients into the dry and let them rest; meanwhile, beat the egg whites with a clean whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.
3. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, 2 to 5 minutes, depending on your iron. Serve immediately or keep warm for no more than a few minutes in a 200°F oven.
DOUBLE-RICE WAFFLES Wonderfully chewy and an excellent way to put leftover rice to use: Decrease the rice flour to 1¼ cups and the cornstarch to ¼ cup. Fold 1 cup leftover cooked rice into the batter before adding the egg whites.
COCONUT-LIME RICE WAFFLES Replace 1 cup of the regular milk with coconut milk; add ½ cup shredded unsweetened coconut and 2 teaspoons grated lime zest to the batter before adding the egg whites.